Patience is the key ingredient!
Tasting Bourek
Another dish to make for the Gulf and the Epicurious Kids were feeling goofy today. “What should we cook for Oman?” asked Inigo. Tristan was checking out some recipes and settled for the region #2 protein, lamb. “What about the appetizers?” asked Inigo. Bourek from Algeria was Inigo´s dish of choice. Menu decided.
Trimming off the fat
Brown onions? Not good!
The marinade was easy enough with baharat, turmeric, coriander and onions. Inigo had the bad luck of getting some rotten onions which he immediately discarded. “Gross, this is brown and mushy!” Tristan kept his focus and continued on the serious task of trimming off the fat and sinewy tissue off the lamb leg. After massaging the dry rub onto the leg of lamb, Tristan popped it in the oven for 45 minutes in 175 degrees Celsius.
Helping hands
mixing in some brotherly love
Then Inigo insisted on getting the ground beef cooked and cooled before wrapping up in the phyllo dough for the Bourek. Tristan added some spices to the sautéed onions, and then added the meat. After browning the mixture, Inigo started the arduous task of prepping each thin layer of phyllo dough with olive oil and creating the layer for the meat mixture.
Layer by layer
Bourek and roll
Inigo was concentrated in his Bourek task. Layer by layer, he brushed and folded the phyllo dough before finally spooning in the meat mixture. A nice fresh mint leaf was layered on the meat mixture before sealing the phyllo parcels. Then the phyllo pockets baked golden brown for approximately 25 minutes. “Everything taste better when cooked from scratch!” exclaimed Inigo. Tristan nodded his head between bites of Bourek.
Deftly folding phyllo
Algerian Bourek
Enjoying Bourek between brothers
Omani lamb and grilled eggplants
